Whip up a springtime brunch frittata

By Lisa D’Agrosa, RD

Recipe of the Month

My cousin Paula makes the best omelet I’ve ever had using only asparagus and eggs. As simple as it is, when I tried to recreate it, something seemed to be missing. This year, when spring rolled around and asparagus came into season, I felt inspired to try again. I decided to jazz up this great combination with a little Parmesan cheese, and then bake it in the oven as a frittata. While it may not be as good as Paula’s, it still hits the spot. It’s best served warm with home fries, fruit salad and coffee. And the dish is not just for breakfast; it would also work wonderfully for an easy and nutritious dinner.